This is a recipe that I rely on often, particularly when I’m short on time but don’t want to eat something unhealthy. As I’ve mentioned like a zillion times during my show, I think beans are one of the absolute best go-to foods when you want something tasty and satisfying.
Don’t worry, this is not one of those nasty 3 bean salads your well-meaning aunt brings to barbecues. When you start with good quality, dry beans they bring an amazingly creamy texture to a dish and are absolutely delicious. And if you prepare them properly by soaking them for a few hours beforehand, you also won’t get any of the digestive issues most of us associate with canned beans.
On that note, the title isn’t quite accurate. It assumes that, like me, you’ve spent a bit of time early in the week making a big batch of beans to add to the meals you make through Friday. That said, preparing the beans only takes 2-3 extra minutes of prep time, but there are a couple hours of waiting between the essential steps. If you use a pressure cooker it is even faster.
In a pinch, feel free to substitute lentils, which can be used similarly but cook up in only 20-30 minutes, depending on the size.
Today I made this recipe using only ingredients I already had in my fridge. I did this intentionally to show you how easy and versatile it is. But feel free to substitute any of the vegetables with ones you have or like better. It doesn’t matter which beans you use either, a simple black bean is also very lovely if you can’t find fancy heirloom beans.
This dish turns out different every time I make it, depending on what I have in the house, my mood and, of course, the season. In the summer, for example, I tend to use cucumber, French radish and a handful of arugula. Also feel free to experiment with different oils, vinegars, citrus, herbs, salts and spices (smoked paprika is a great addition).
I use this dish most often for a light lunch or substantial snack. It can be served warm or cold, or can be made into a full meal by adding a fried egg on top (or other protein) with a side of greens. This recipe is for a single serving, but it scales easily.
Heirloom Bean Salad With Winter Vegetables
- 3/4 cup cooked Rancho Gordo Pinquito beans
- 2 small carrots or 1 medium carrot, thinly sliced
- 1/4 cup sliced lo bok or daikon
- 1/2 green onion, finely chopped
- 2 tbsp freshly diced parsley
- 1 tbsp olive oil or nut oil
- 2 tsp rice or red wine vinegar
If your beans aren’t already cooked, soak them overnight or at least 6 hours. Discard the soaking liquid, rinse several times then cook in beef, mushroom or vegetable stock until tender.
Place appropriate amount of beans in a bowl and add sliced vegetables, green onion and parsley. I tend to go heavy handed on the herbs because they add such a wonderful freshness, but feel free to experiment with the amount you like.
You’re welcome to mix the vinaigrette beforehand, but if you’re lazy like me feel free to just add oil and vinegar directly to the bowl, along with some salt and pepper and any other spices you choose.
Gently stir with a spoon, taking care not to damage the beans. Adjust salt and pepper and enjoy.